Line a 9-inch pie plate with pastry. Beat eggs and milk together until well blended, stir in seasonings and cheese. Chop fish into pastry lined pie plate. Top with egg mixture. Bake in a preheated 425 degree oven 30-35 minutes. Cut into wedges. Serve hot.

Heat oil in a large skillet over medium high heat. Add onion, peppers and garlic and saute until onion is translucent, about 5 minutes. Stir in rice until well coated in oil. Add broth, saffron, salt, freshly ground black pepper to taste and turmeric. Bring to a boil over high heat; stir in chicken and 2 Tbsp of parsley; cover, reduce heat to low and simmer 15 minutes or until rice is tender and all liquid is absorbed. Remove from heat and let stand 5 minutes. Fluff with fork, and serve garnished with remaining parsley. Makes 6 servings.

Pulse the shrimp in a food processor until finely chopped.Transfer the shrimp into a large mixing bowl.Add all the remaining ingredients except 1 of the beaten eggs and the bread crumbs, and fold together gently but thoroughly.Roll the mixture into 1 1/2-inch balls and dip into the beaten egg and then dredge in the bread crumbs.Deep-fry in 350º degree F oil until golden brown.Drain on paper towels.Serve with lemon wedges and more tartar or remoulade sauce for dipping.